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Giefer P, Bäther S, Kaufmes N, Kieserling H, Heyse A, Wagemans W, Barthel L, Meyer V, Schneck E, Fritsching U, Wagemans AM. Characterization of β-lactoglobulin adsorption on silica membrane pore surfaces and its impact on membrane emulsification processes. J Colloid Interface Sci 2023; 652:1074-1084. [PMID: 37647716 DOI: 10.1016/j.jcis.2023.08.103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 07/21/2023] [Accepted: 08/16/2023] [Indexed: 09/01/2023]
Abstract
Protein adsorption plays a key role in membrane fouling in liquid processing, but the specific underlying molecular mechanisms of β-lactoglobulin adsorption on ceramic silica surfaces in premix membrane emulsification have not been investigated yet. In this study, we aimed to elucidate the β-lactoglobulin adsorption and its effect on the premix membrane emulsification of β-lactoglobulin-stabilized oil-in-water emulsions. In particular, the conformation, molecular interactions, layer thickness, surface energy of the adsorbed β-lactoglobulin and resulting droplet size distribution are investigated in relation to the solvent properties (aggregation state of β-lactoglobulin) and the treatment of the silica surface (hydrophilization). The β-lactoglobulin adsorption is driven by attractive electrostatic interactions between positively charged amino acid residues, i.e., lysin and negatively charged silanol groups, and is stabilized by hydrophobic interactions. The strong negative charges of the treated silica surfaces result in a high apparent layer thickness of β-lactoglobulin. Although the conformation of the adsorbed β-lactoglobulin layer varies with membrane treatment and the solvent properties, the β-lactoglobulin adsorption offsets the effect of hydrophilization of the membrane so that the surface energies after β-lactoglobulin adsorption are comparable. The resulting droplet size distribution of oil-in-water emulsions produced by premix membrane emulsification are similar for treated and untreated silica surfaces.
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Affiliation(s)
- Patrick Giefer
- Leibniz Institute for Materials Engineering-IWT, Badgasteiner Straße 3, 28359 Bremen, Germany; University of Bremen, Particles and Process Engineering, Bibliothekstraße 1, 28359 Bremen, Germany
| | - Sabrina Bäther
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biosciences, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Nadine Kaufmes
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biosciences, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Helena Kieserling
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biosciences, Straße des 17. Juni 135, 10623 Berlin, Germany; Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Anja Heyse
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Straße des 17. Juni 135, 10623 Berlin, Germany
| | | | - Lars Barthel
- Technische Universität Berlin, Institute of Biotechnology, Department of Applied and Molecular Microbiology, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Vera Meyer
- Technische Universität Berlin, Institute of Biotechnology, Department of Applied and Molecular Microbiology, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Emanuel Schneck
- Technical University of Darmstadt, Department of Physics, 64277 Darmstadt, Germany
| | - Udo Fritsching
- Leibniz Institute for Materials Engineering-IWT, Badgasteiner Straße 3, 28359 Bremen, Germany; University of Bremen, Particles and Process Engineering, Bibliothekstraße 1, 28359 Bremen, Germany
| | - Anja Maria Wagemans
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biosciences, Straße des 17. Juni 135, 10623 Berlin, Germany.
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Saget M, de Almeida CF, Fierro V, Celzard A, Delaplace G, Thomy V, Coffinier Y, Jimenez M. A critical review on surface modifications mitigating dairy fouling. Compr Rev Food Sci Food Saf 2021; 20:4324-4366. [PMID: 34250733 DOI: 10.1111/1541-4337.12794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 05/18/2021] [Accepted: 06/06/2021] [Indexed: 01/01/2023]
Abstract
Thermal treatments performed in food processing industries generate fouling. This fouling deposit impairs heat transfer mechanism by creating a thermal resistance, thus leading to regular shutdown of the processes. Therefore, periodic and harsh cleaning-in-place (CIP) procedures are implemented. This CIP involves the use of chemicals and high amounts of water, thus increasing environmental burden. It has been estimated that 80% of production costs are owed to dairy fouling deposit. Since the 1970s, different types of surface modifications have been performed either to prevent fouling deposition (anti-fouling) or to facilitate removal (fouling-release). This review points out the impacts of surface modification on type A dairy fouling and on cleaning behaviors under batch and continuous flow conditions. Both types of anti-fouling and fouling-release coatings are reported as well as the different techniques used to modify stainless steel surface. Finally, methods for testing and characterising the effectiveness of coatings in mitigating dairy fouling are discussed.
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Affiliation(s)
- Manon Saget
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France.,Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | | | | | | | - Guillaume Delaplace
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Vincent Thomy
- Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | - Yannick Coffinier
- Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | - Maude Jimenez
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France.,Institut Universitaire de France, Paris, France
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Zouaghi S, Barry ME, Bellayer S, Lyskawa J, André C, Delaplace G, Grunlan MA, Jimenez M. Antifouling amphiphilic silicone coatings for dairy fouling mitigation on stainless steel. BIOFOULING 2018; 34:769-783. [PMID: 30332896 DOI: 10.1080/08927014.2018.1502275] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 07/09/2018] [Accepted: 07/13/2018] [Indexed: 06/08/2023]
Abstract
Pasteurization of dairy products is plagued by fouling, which induces significant economic, environmental and microbiological safety concerns. Herein, an amphiphilic silicone coating was evaluated for its efficacy against fouling by a model dairy fluid in a pilot pasteurizer and against foodborne bacterial adhesion. The coating was formed by modifying an RTV silicone with a PEO-silane amphiphile comprised of a PEO segment and flexible siloxane tether ([(EtO)3Si-(CH2)2-oligodimethylsiloxanem-block-(OCH2CH2)n-OCH3]). Contact angle analysis of the coating revealed that the PEO segments were able to migrate to the aqueous interface. The PEO-modified silicone coating applied to pretreated stainless steel was exceptionally resistant to fouling. After five cycles of pasteurization, these coated substrata were subjected to a standard clean-in-place process and exhibited a minor reduction in fouling resistance in subsequent tests. However, the lack of fouling prior to cleaning indicates that harsh cleaning is not necessary. PEO-modified silicone coatings also showed exceptional resistance to adhesion by foodborne pathogenic bacteria.
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Affiliation(s)
- Sawsen Zouaghi
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
| | - Mikayla E Barry
- b Biomedical Engineering, Materials Science & Engineering , Texas A&M University , College Station , Texas , USA
| | - Séverine Bellayer
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
| | - Joël Lyskawa
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
| | - Christophe André
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
- c Hautes Etudes d'Ingénieur , Lille , France
| | - Guillaume Delaplace
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
- d INRA (Institut National de la Recherche Agronomique) , Villeneuve d'Ascq , France
| | - Melissa A Grunlan
- b Biomedical Engineering, Materials Science & Engineering , Texas A&M University , College Station , Texas , USA
| | - Maude Jimenez
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
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Yang W, Li D, Chen XD, Mercadé-Prieto R. Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D. Chem Eng Sci 2018. [DOI: 10.1016/j.ces.2017.12.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Jachimska B, Świątek S, Loch JI, Lewiński K, Luxbacher T. Adsorption effectiveness of β-lactoglobulin onto gold surface determined by quartz crystal microbalance. Bioelectrochemistry 2018; 121:95-104. [PMID: 29413868 DOI: 10.1016/j.bioelechem.2018.01.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2017] [Revised: 12/20/2017] [Accepted: 01/22/2018] [Indexed: 12/30/2022]
Abstract
Bovine β-lactoglobulin (LGB) is a transport protein that can bind to its structure hydrophobic bioactive molecules. Due to the lack of toxicity, high stability and pH-dependent molecular binding mechanism, lactoglobulin can be used as a carrier of sparingly soluble drugs. Dynamic light scattering has confirmed LGB's tendency to create oligomeric forms. The hydrodynamic diameter of LGB molecules varies from 4 nm to 6 nm in the pH range of 2-10 and ionic strength I = 0.001-0.15 M, which corresponds to the presence of mono or dimeric LGB forms. The LGB zeta potential varies from 26.5 mV to -33.3 mV for I = 0.01 M and from 13.3 mV to -16 mV for I = 0.15 M in the pH range of 2-10. The isoelectric point is at pH 4.8. As a result of strong surface charge compensation, the maximum effective ionization degree of the LGB molecule is 35% for ionic strength I = 0.01 M and 22% for I = 0.15 M. The effectiveness of adsorption is linked with the properties of the protein, as well as those of the adsorption surface. The functionalization of gold surfaces with β-lactoglobulin (LGB) was studied using a quartz crystal microbalance with energy dissipation monitoring (QCM-D). The effectiveness of LGB adsorption correlates strongly with a charge of gold surface and the zeta potential of the molecule. The greatest value of the adsorbed mass was observed in the pH range in which LGB has a positive zeta potential values, below pH 4.8. This observation shows that electrostatic interactions play a dominant role in LGB adsorption on gold surfaces. Based on the adsorbed mass, protein orientation on gold surfaces was determined. The preferential side-on orientation of LGB molecules observed in the adsorption layer is consistent with the direction of the molecule dipole momentum determined by molecular dynamics simulations of the protein (MD). The use of the QCM-D method also allowed us to determine the effectiveness of adsorption of LGB on gold surface. Knowing the mechanism of LGB adsorption is significant importance for determining the optimum conditions for immobilizing this protein on solid surfaces. As β-lactoglobulin is a protein that binds various ligands, the binding properties of immobilized β-lactoglobulin can be used to design controlled protein structures for biomedical applications.
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Affiliation(s)
- B Jachimska
- Jerzy Haber Institute of Catalysis and Surface Chemistry, PAS, Niezapominajek 8, 30-239 Cracow, Poland.
| | - S Świątek
- Jerzy Haber Institute of Catalysis and Surface Chemistry, PAS, Niezapominajek 8, 30-239 Cracow, Poland
| | - J I Loch
- Jagiellonian University, Faculty of Chemistry, Department of Crystal Chemistry and Crystal Physics, Biocrystallography Group, Ingardena 3, 30-060 Cracow, Poland
| | - K Lewiński
- Jagiellonian University, Faculty of Chemistry, Department of Crystal Chemistry and Crystal Physics, Biocrystallography Group, Ingardena 3, 30-060 Cracow, Poland
| | - T Luxbacher
- Anton Paar GmbH, Anton-Paar-Strasse 20, 8045 Graz, Austria
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Gomes da Cruz L, Ishiyama E, Boxler C, Augustin W, Scholl S, Wilson D. Value pricing of surface coatings for mitigating heat exchanger fouling. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.05.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Sadeghinezhad E, Kazi SN, Dahari M, Safaei MR, Sadri R, Badarudin A. A Comprehensive Review of Milk Fouling on Heated Surfaces. Crit Rev Food Sci Nutr 2014; 55:1724-43. [DOI: 10.1080/10408398.2012.752343] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Fouling of milk components on DLC coated surfaces at pasteurization and UHT temperatures. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.11.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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The role of electrolytes on protein adsorption at a hydrophilic solid–water interface. Colloids Surf B Biointerfaces 2010; 75:100-6. [DOI: 10.1016/j.colsurfb.2009.08.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2008] [Revised: 08/09/2009] [Accepted: 08/10/2009] [Indexed: 11/20/2022]
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Hagiwara T, Sakiyama T, Watanabe H. Molecular simulation of bovine beta-lactoglobulin adsorbed onto a positively charged solid surface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2009; 25:226-234. [PMID: 19032076 DOI: 10.1021/la8024149] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
To obtain detailed insight into the mechanism of beta-lactoglobulin (beta-Lg) adsorption to a stainless steel surface at acidic pH, the adsorption of positively charged beta-Lg to a positively charged surface (Au (100) surface with virtual positive charge) was simulated using classical molecular dynamics. The initial orientation and position of beta-Lg on the surface were determined using Monte Carlo simulation using the implicit water system. Molecular dynamics simulation with the explicit water system was conducted for a 5 ns simulation time to monitor beta-Lg adsorption. To investigate surface charge density effects on adsorption of beta-Lg, the positive charge number per Au atom on the (100) surface, C, was varied from 0 to +0.0250|e|. Stable adsorption occurred in MD simulations when C was equal to or less than +0.0200|e|. Among these surface Au charge conditions, no large difference was observed in the vertical separation distance between the surface and the protein's center of mass, and the orientation angle. This fact indicates that the main interactions contributing to the adsorption were van der Waals interactions. The protein domain contacting the surface was near Thr125, agreeing with previous experimental studies. Considering simulation results and those previous experimental studies suggests a detailed adsorption mechanism of beta-Lg at acidic pH: beta-Lg molecule is adsorbed initially with the specific part of 125-135th residues close to the surface by van der Waals interactions. Simultaneously or subsequently, side carboxylic groups of acidic amino acid residues near the surface in 125-135th residues dissociate, leading to firmer adsorption by attractive electrostatic residue-surface interaction.
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Affiliation(s)
- Tomoaki Hagiwara
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan.
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Payet V, Brunner S, Galtayries A, Frateur I, Marcus P. Cleaning of albumin-contaminated Ti and Cr surfaces: an XPS and QCM study. SURF INTERFACE ANAL 2008. [DOI: 10.1002/sia.2655] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Verran J, Whitehead K. Assessment of Organic Materials and Microbial Components on Hygienic Surfaces. FOOD AND BIOPRODUCTS PROCESSING 2006. [DOI: 10.1205/fbp06036] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Santos O, Nylander T, Paulsson M, Trägårdh C. Whey protein adsorption onto steel surfaces—effect of temperature, flow rate, residence time and aggregation. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.03.037] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Santos O, Nylander T, Schillén K, Paulsson M, Trägårdh C. Effect of surface and bulk solution properties on the adsorption of whey protein onto steel surfaces at high temperature. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.01.018] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Chen XD, Li DX, Lin SX, Özkan N. On-line fouling/cleaning detection by measuring electric resistance––equipment development and application to milk fouling detection and chemical cleaning monitoring. J FOOD ENG 2004. [DOI: 10.1016/s0260-8774(03)00085-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Wendorf JR, Radke CJ, Blanch HW. Reduced protein adsorption at solid interfaces by sugar excipients. Biotechnol Bioeng 2004; 87:565-73. [PMID: 15352054 DOI: 10.1002/bit.20132] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Sugar excipients are shown to reduce the adsorption of ribonuclease A, bovine serum albumin, and hen egg white lysozyme at the liquid-solid interface. The amount of protein adsorbed decreased as the concentration of the sugar increased. At the same sugar concentration, the ability of sugars to reduce protein adsorption followed the trend: trisaccharides > disaccharides > 6-carbon polyols > monosaccharides. This trend in adsorbed protein amounts among sugars was explained by stabilization of the protein native state in solution by the sugar excipients. The heat of solution of the amorphous saccharide was found to correlate with the amount of protein adsorbed.
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Affiliation(s)
- Janet R Wendorf
- Department of Chemical Engineering, University of California, Berkeley, California 94720-1462, USA
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Mechanisms responsible for sub-micron particle deposition in a laminar wall-jet. Colloids Surf A Physicochem Eng Asp 2002. [DOI: 10.1016/s0927-7757(02)00259-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Petermeier H, Benning R, Delgado A, Kulozik U, Hinrichs J, Becker T. Hybrid model of the fouling process in tubular heat exchangers for the dairy industry. J FOOD ENG 2002. [DOI: 10.1016/s0260-8774(01)00223-0] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Karlsson CA, Wahlgren MC, Trägårdh AC. Non-invasive monitoring of protein adsorption and removal in a turbulent flow cell. Colloids Surf B Biointerfaces 2001; 20:9-25. [PMID: 11084305 DOI: 10.1016/s0927-7765(99)00134-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
A flow cell was designed for continuous non-invasive measurements of macromolecular adsorption and removal under well-defined flow conditions. The adsorption of the protein beta-lactoglobulin to stainless steel surfaces and its subsequent detergent-induced removal were followed in the flow cell using in situ ellipsometry under both laminar and turbulent conditions. Factors varied include the cleaning agent type and concentration, the flow rate and the protein concentration. In addition, the experiments studying different cleaning agents were repeated in a stirred cuvette system employed in previous work. The ellipsometer as well as the experimental set-ups are described, with particular emphasis on the flow cell design. Evaluation of the results is done by comparing the amounts of protein adsorbed from solution, the initial adsorption rates, the amounts removed in water or detergent and the residual amounts after cleaning. The results are discussed in terms of beta-lactoglobulin unfolding, preferential adsorption, different states of adsorbed molecules, additional physicochemical aspects and hydrodynamic characteristics.
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Affiliation(s)
- CA Karlsson
- Food Engineering, Lund University, PO Box 124, S-221 00, Lund, Sweden
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KARLSSON CAMILLAAC, WAHLGREN MARIEC, TRÁGÅRDH ACHRISTIAN. THE REMOVAL OF ?-LACTOGLOBULIN FROM STAINLESS STEEL SURFACES AT HIGH AND LOW TEMPERATURE AS INFLUENCED BY THE TYPE AND CONCENTRATION OF CLEANING AGENT. J FOOD PROCESS ENG 1998. [DOI: 10.1111/j.1745-4530.1998.tb00465.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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